Gravlax (Smoked Salmon)

• salmon fillets, 2-3 lbs. total, skin on↗2
• Cure
• fresh dill↗1⁄2 cup
• sugar↗3 tablespoons
• kosher salt↗2 tablespoons
• white pepper, coarsely ground2 teaspoons
• Mustard Sauce↗
• white vinegar↗1 tablespoon
• prepared mustard2 tablespoons
• sugar↗1 tablespoon
• sour cream↗6 tablespoons
• fresh dill, minced↗3 tablespoons

Step-by-step instructions

1. 1

   Spread cure all over both pieces of salmon and wrap them in heavy-duty aluminum with the flesh sides together, skin on the outside.

2. 2

   Put on a large plate and then place a heavy weight on top.

3. 3

   Put in refrigerator for 2 days, turning once or twice per day.

4. 4

   Scrape off excess rub.

5. 5

   Smoke at 200F for 45 minutes.

6. 6

   Serve salmon cold with Mustard sauce.

7. 7

   Slowly, one at a time in the order listed, blend ingredients in a food processor.